Posted on 9 Comments

Easy Foil Lemon Fish Packets

img_3653This is one of my favorite fish meals to make because it is easy, yummy and it can go in my oven or on the grill in the summer. Personally, I love white fish like tilapia because it is a mild fish. Though, when it comes to my sushi, I pretty much eat any fish.

You can either get fresh fish fillets from your local fish place or grocery store’s fish section. I prefer to get the frozen fillets that are individually packaged because I can just take out how many I want at a time and not end up with leftovers that won’t be eaten. Let’s be honest, fish the next day is just not something you want to eat.

This pairs great with rice or fresh veggies or salad in the summer. I love tilapia with grilled asparagus in the summer. Plus, I use fresh herbs from my herb garden to enhance the taste of my fish. Win-Win!

Now, I can’t get Danyella, aka the sassy tween, to eat fish but she tried this and loved it. This is a huge accomplishment in my mom life!

Foil Lemon Fish Packets

  • Servings: 2-4
  • Difficulty: easy
  • Print

A fresh, light, easy fish recipe.


Credit: kaella.net

Ingredients

  • 2-4 fish fillets
  • 2 cloves garlic, sliced or chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/2 lemon sliced
  • 1/2 lemon for juicing
  • olive oil for foil
  • a piece of tin foil for each fillet large enough to create a packet
  • salt and pepper; to taste

Directions

  1. Set oven to 350 degrees or fire up your grill. Fold the sides of each piece of tin foil to create walls. Drizzle oil in each.
  2. Place a fillet on each piece. Sprinkle each piece with garlic, basil, parsley, salt and pepper.
  3. Squeeze lemon and place lemon slices on each fillet.
  4. Fold each packet around the fish. Set the fish in a glass or tin baking dish or place directly on your grill.
  5. Cook for 15-20 minutes depending on the size of the fillets. The last 5 minutes I like to open the packets and let the lemons bake into the fish a little more.
  6. Serve with a yummy side and enjoy a nice dinner with your family.

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Posted on 17 Comments

Thankful That I Enjoy Cooking Now

Thankfulthat I Enjoy Cooking Now

For most of my life I was intimidated by cooking because it seemed so complicated to make a meal worth eating and tasted good. So many pots and pans and other kitchen gadgets to use and I didn’t know what I was doing. Which pot was the correct one? Which utensil was correct? How did you use this gadget or that? Plus, it seemed to take me FOREVER to cook a single dinner.

For years, I have had a couple of key meals that I knew how to make and they tasted great like my chicken paprikash. Pasta was a weekly, sometimes more than once a week, staple meal in my house because it was easy and you really can’t fail at it. Add that to my breakfast for dinner like pancakes or eggs with a side meat. That was 2 simple meals that were fast and edible. The rest of the time we would eat out… we have kept our local pizza and chinese places busy for many years now.

Since I barely ate through my pregnancy with Evie because of my hyperemesis gravidarum, I wanted to eat everything in sight after I gave birth. The thing was, I no longer wanted to eat the quick meals that I was used to cooking everday. I wanted foods with more flavor. I wanted the meals that they cook on my favorite cooking show… The Chew!

All of the cooking shows that Danyella and I watch make cooking look soooo easy! So, I decided it was time to get out of my comfort zone and start cooking real meals. I have come up with some really delicious chicken and pork meals like my Mushroom Pork Chops  and Baked Lemon Chicken Printable Recipe . 

My Instant Pot has made it so easy to make delicious meals without getting completely overwhelmed. I love to experiment with different veggies and flavors. I can’t wait until my herb garden grows so I can start adding fresh herbs rather than dried herbs to my dishes. Plus, once we have our veggies grow over the Summer, I can incorporate even more fresh veggies into our meals.

Not only have we been able to put the take out menus away (ok we eat out about once every 2 weeks because somedays its just easier to let someone else cook!) but we have saved money because it costs us less to eat in then out. I try to cook at least 5 times a week with one night for leftovers (I hate wasting the food) and one free night where I don’t cook (aka find a box of cereal and be happy!).  I hope that I can continue to enjoy cooking and learn new skills to make delicious meals for my friends and family.

Drop a link to your favorite recipes for me to try in the comments below!

Posted on 8 Comments

Bacon, Egg and Cheese Muffin Tin Cups with Printable Recipe

Bacon, Egg and Cheese Muffins

Lately, I have been on carb OVERLOAD… the more breads, pasta and sweets fed/fueled my emotions the better I thought I would feel. Well we all know that is far, far from the truth! The carb hangover has been horrible and just fed with more carbs. Let’s just say the weight I have lost from breastfeeding the baby has come back with every delicious carb I eat.

If I am going to change my mindset and emotions, then I need to change my eating habits as well. I need more proteins to keep my energy level up with being on the go, raising an infant and running a business. In the mornings, I just don’t have time to make breakfast so my go to is/was toast with peanut butter or an english muffin but that’s more carbs and I need to stop my carb addiction!

This egg muffin recipe is one that I loved in the past because I would freeze them, heat them in the morning and run out the door. The great thing about this recipe is that you can add anything you want… sausage, bacon, ham, spinach, peppers, onions, really the possibilities are endless and easy!

 

Bacon, Egg and Cheese Muffin Cups

  • Servings: 6-8
  • Difficulty: easy
  • Print

An easy breakfast recipe you can make ahead for your busy week.


Credit: kaella.net

Ingredients

  • 12 eggs
  • 6-7 slices of bacon, cooled and chopped
  • 1 cup shredded cheese of your choice
  • salt and pepper, to liking

Directions

  1. Set over to 350 degrees. Generously spray the muffin tin with spray oil so that the cups come out of the tin easily.
  2. Place one egg in each cup and whisk with a fork, if easier you can do this in a separate bowl and divide among the cups evenly.
  3. Sprinkle the bacon in a cup.
  4. Sprinkle with salt and pepper.
  5. Bake for 20 minutes on bottom rack.
  6. Top each cup with cheese, return to the oven. Bake for another 8-10 minutes.
  7. Allow to cool before taking them out of the tin.
  8. Serve for breakfast, place in the fridge for easy on the go breakfast for the week (heat for 45 seconds in the microwave) or place in a freezer bag, place in the freezer and eat in the future (heat for 1-2 minutes in the microwave.

Posted on 9 Comments

Cinnamon Apple Pull Apart Bread with Printable Recipe #feedmefriday

How to Do Barely-There Makeup

*This post is not sponsored in any way just my recipe that I enjoy using a product that makes life easier to cook and bake

Cinnamon Apple Pull Apart Bread Recipe 

This is a yummy recipe for easy breakfast mornings, especially in the fall and winter because it fills your home with the smell of delicious apples. Feeds 4-5 People

Ingredients:

-1 can of Pillsbury biscuits (we use regular Flaky biscuits or the Honey biscuits)

-2 apples

1/2 cup of white sugar

1/4 cup of brown sugar

1/2 tablespoon of cinnamon

1/4 teaspoon of nutmeg

Baking dish of your choice

Preheat oven to 350 degrees

Note on my recipe: I use my ceramic bread baking dish which measures 9″x5″. You can increase the recipe by doubling the ingredients and using a larger baking dish or a bundt pan. Also, I use a covered bowl to more evenly coat the pieces with less mess.

 

Cinnamon Apple Pull Apart Bread Recipe

  • Servings: 4-5
  • Difficulty: easy
  • Print

This is a yummy recipe for easy breakfast mornings, especially in the fall and winter because it fills your home with the smell of delicious apples.


Ingredients

    -1 can of Pillsbury biscuits (we use regular Flaky biscuits or the Honey biscuits)
  • 2 apples
  • -1/2 cup of white sugar

    -1/4 cup of brown sugar

    -1/2 tablespoon of cinnamon

    -1/4 teaspoon of nutmeg

    -Baking Dish of your choice Preheat oven to 350 degrees

    Note on my recipe: I use my ceramic bread baking dish which measures 9″x5″. You can increase the recipe by doubling the ingredients and using a larger baking dish or a bundt pan. Also, I use a covered bowl to more evenly coat the pieces with less mess.

Directions

  1. Cut the Biscuits in Quarters
  2. Peel and dice the apples. Then add them to the biscuits bowl.
  3. In a separate bowl, mix the sugars, cinnamon and nutmeg together.
  4. Add a little bit of the biscuits/apples into the sugar mix.
  5. Put the lid on the mix and shake, shake, shake (kids would love this part). Place the pieces in the baking pan. Keep going until all of the bits are covered with sugar.
  6. Once all of the pieces are in the baking dish, Bake for 40 mins or until all the pieces look golden brown. I place on the bottom rack for 30 minutes and top rack for the last 10 minutes. Let the dish cool 10-15 minutes before serving.